"There's so much competition in the city, it makes it challenging. We
want to stay relevant, which is why we try to keep evolving," said the
chef with exacting standards. "It's an evolution. If we want to be here
10 years from now, we have to pay attention to what people want."

One thing you may not know about Hildebrand:

"A favorite guilty pleasure is chicken fried steak - from just about
anywhere. I think it's a childhood thing. As much carbs, gluten and
gravy as possible, please!"

"There's so much competition in the city, it makes it challenging. We
want to stay relevant, which is why we try to keep evolving," said the
chef with exacting standards. "It's an evolution. If we want to be here
10 years from now, we have to pay attention to what people want."

One thing you may not know about Hildebrand:

"A favorite guilty pleasure is chicken fried steak - from just about
anywhere. I think it's a childhood thing. As much carbs, gluten and
gravy as possible, please!"